Broadbean recipe of the month

With Spain crowned champions of Europe and as summer is upon us, why not bring the Spanish sun to your kitchens by trying a tasty paella dish.

Chicken, broad bean and chorizo rice is quick to make and will leave your dinner guests wanting more. This authentic paella recipe is a solid meal that won't overpower the tastebuds but is a mouth-watering treasure.

Nutritional Information

Per serving:
548kcals
17g fat (2.1g saturated)
41.1g protein
57.3g carbs
6.2g sugar
1.5g salt

Ingredients
2 tbsp olive oil
6 boneless chicken thighs, halved
100g chorizo, diced
2 medium onions, chopped
3 garlic cloves, chopped
1 green pepper, sliced
200g paella rice
Pinch of saffron (optional)
100ml white wine
500ml hot stock or water
400g broad beans, blanched and peeled, if you prefer

serves: 4

Method
1. Heat the oil in a wide-bottomed pan and brown the chicken pieces all over. Remove and set aside.

Tip
Garnish this with a good handful of chopped fresh parsley or coriander.

2. Add the chorizo and fry for about 1 minute. Stir in the onions, garlic, pepper and seasoning. Cover, lower the heat and 'sweat' for about 10-15 minutes, stirring occasionally.

3. Return the chicken to the pan. Add the rice, saffron (if using) and wine. Stir and turn up the heat. Let the wine bubble fiercely for 2-3 minutes, add the stock and reduce the heat. Cover and cook for 15 minutes, then add the beans and cook for 5 minutes – the rice should be tender but with bite. Stir once and rest for 5 minutes.


Ready in 1 hour

Happy cooking!!